The Potential of Chili Varieties as Powder Raw Material

Abstract

Selection Chili powder is one of chili product diversification form that can be a solution to solve the problems when chili production is abundant. This study aimed to test the potential of The Indonesian Agency for Agricultural Research and Development (IAARD's) chili varieties as chili powder raw material. The research was conducted at IVEGRI from September to December 2020. A completely randomized design was applied with 10 treatments and 3 replications. The treatments consisted of 10 registered IAARD's varieties. The results showed that there were two main components that influenced the diversity between tested varieties, the first main component (powder yield, moisture content, spiciness level, fruit diameter, thickness of fruit skin and weight per fruit) were 62.7% and the second main component (levels of vitamin C and fruit length) were 15.7%. The chili varietes that have the best yield of powder and spiciness were Lembang-1, Kencana, and Pancanaka. Meanwhile, Branang had a goodlevels of flour, spiciness, and vitamin C. By considering the parameters that are closely related to chili powder production, the potential varieties as chili powder raw material are Lembang-1, Kencana, Pancanaka and Branang. Further research is still needed to test the potential chili varieties as other processed.